This Baked Salmon recipe is tender, full of flavor and topped with a Parmesan herb crust! A little lemon juice, a bit of butter, fresh garlic and herbs, and a delicious crunchy Panko crust create an oven baked salmon recipe that is as delicious as it is stunning!
Course Dinner, Entree, Main Course, Main Dish
Cuisine American
Keyword baked salmon
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 6
Calories 520kcal
Author Trish - Mom On Timeout
Ingredients
3poundsalmon filetskin-on, bones removed
1 ½cupspanko bread crumbs
½cupParmesan cheesegrated
⅓cupfresh parsleyminced
3tablespoonsfresh chivesminced (dill is a tasty substitute)
2clovesgarlicminced
1tablespoonfresh thymeminced (making sure to remove and use just the leaves from the stems)
1lemonzested
6tablespoonssalted buttermelted and divided
1 ½tablespoonslemon juicefreshly squeezed
Optional Garnish
lemon slices or wedges
fresh parsley
Instructions
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
Place the salmon filet skin side down on the prepared baking sheet. Use a paper towel to blot the salmon dry, absorbing as much moisture as you can.
Combine the panko breadcrumbs, Parmesan cheese, parsley, chives, garlic, thyme and lemon zest in a small bowl and stir to combine.
Combine the melted butter and fresh lemon juice in a small bowl and stir to combine.
Brush half of the butter mixture on top of the salmon.
Stir the remaining butter mixture into the panko mixture.
Spoon the panko mixture onto the salmon and press firmly to coat all of the salmon.
Cook the salmon for 20 to 25 minutes or until the salmon flakes easily and reads 145°F in the center with a meat thermometer.
If the crust begins to get too brown, you can tent the salmon with foil, reduce the temperature to 400°F for the remaining cooking time and/or move the salmon to a lower rack.
Remove the salmon from the oven and allow it to rest for 3 to 5 minutes before serving with lemon wedges and minced parsley if desired.
Notes
Storage InformationLeftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in an oven, air fryer or on the stove top in a skillet with a little extra butter drizzled on the crust to help it regain its crispiness.